Categories: Eats, Life Style

Cauliflower Risotto

Hey, What’s Cookin’?

Today’s recipe for the week is Cauliflower Risotto. Yes, that incredibly versatile vegetable cauliflower is at it again, making it possible for us to enjoy “risotto” again without any guilt! Cauliflower rice can’t totally replace real rice, but it is truly delicious in its own right.

Cauliflower Risotto is cooked with loads of mushrooms and other vegetables. You can make it a vegetarian main dish by using vegetable bouillon, or have it as a side dish to whatever protein you are serving–it goes well with fish, meat, or poultry. It’s also great for meal prep, because it will keep in the refrigerator for up to 4 days.

Although I tried to keep this dish as close to real risotto as possible, it calls for Greek yogurt. I added it because it helps give the dish a bit of extra creaminess that traditional risotto is known for. If you need a quick substitution, use an equal amount of Neufchatel cream cheese or sour cream.


Cauliflower Risotto

Adapted from: various internet recipes


  • 1 small (2 lbs) head of cauliflower, cut into large florets
  • 1.5 lbs mushrooms, sliced (use a variety if possible)
  • 1/2 tsp salt
  • 1 tbs olive oil
  • 1 small onion, finely chopped
  • 2 or 3 large garlic cloves, minced
  • 2 large handsful baby spinach, loosely chopped
  • 1/4 cup white wine
  • 1/2 bouillon cube, chicken or vegetable
  • 1/2 tsp ground black pepper, to taste
  • 1 cup tiny green peas, frozen
  • 1/4 cup Parmesan cheese, grated
  • 4 tbs full-fat plain Greek yogurt, such as Fage
  • 3 tbs parsley, finely chopped


  1. In a food processor, add cauliflower florets in 3-4 batches and process until “rice” forms. The key to good rice texture is not to overcrowd the bowl of the food processor. Transfer the rice to a large bowl after each batch, and set aside.
  2. Preheat a very large non-stick skillet on medium–high heat and add mushrooms and salt. Cook until golden brown, stirring occasionally. Add a tablespoon of water to prevent sticking if needed. Transfer to a medium bowl and set aside.
  3. Return skillet to medium heat and add oil. Add onion and garlic, sauté until translucent or about 2 minutes, stirring occasionally.
  4. Add baby spinach and sauté until wilted.
  5. Add cauliflower rice, wine, bouillon, and pepper. Stir, cover. and cook for 4 minutes. Add mushrooms and peas; cook another 2 minutes.
  6. Turn off heat, add Parmesan, yogurt and parsley; stir until well combined.

Notes: Don’t want to use white wine? Just subsitute vegetable or chicken broth!




Photograph via: allrecipes

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